Ingredients
mashed ripe bananas (2-3 bananas)
6 Tbsp (90 g) unsalted butter, melted
1/4 cup granulated sugar, or brown sugar
2 large egg, at room temperature
1 tsp (5 mL) vanilla extract
1 ½ cups (225 g) all-purpose flour
2 tsp baking soda
¼ tsp (.75 g) salt
1 cup (250 mL) blueberries or toasted walnut pieces (optional)
Directions
1. Preheat the oven to 250 and grease a 9-x-5-inch (2L) loaf pan.
2. Whisk the banana, melted butter, granulated and brown sugar together until well-blended. Whisk in the egg and vanilla.
3. In a separate bowl, sift the flour, baking soda and salt. Add this to the banana mixture and stir just until blended. Stir in the blueberries (coated with 1tsp flour) and walnut pieces (if using). Scrape the batter into the prepared loaf tin and sprinkle the top with a little sugar extra nuts and sprinle some oats too.
Bake for about 25 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 20 minutes in the tin, then turn it out to cool completely on a cooling rack.
The banana bread will keep, well-wrapped for up to 3 days.
sadia
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